sides ramen curry

you take a little of this and a lot of that. you swap. you dip your chili squid ramen for the body. soft nourishing noodles swim in a hot, healthful, make it your own make it your own
in your ramen and drizzle some cherry hoisin sauce on your duck gyoza. filling broth. every brimming bowl, topped with generous flavors
noodles are the heart of a ramen but the soul of the bowl is the broth. try something new. swap your white rice to brown rice
you try new things. thats why we love our sides. theyre the smaller plates
ramen for the soul. reviving steam, full of warm aromas. if youd like to change your broth, choose from for a slightly nuttier flavor
that make the big dishes even better
heat and flavor to perk up the senses spicy | a light chicken or vegetable broth infused with chili
light | a light chicken or vegetable broth
rich | a reduced chicken broth with dashi and miso raisukaree
104 | edamame (v) 6 a mild coconut and citrus curry with snow peas, peppers,
steamed edamame beans. served with salt or chili garlic salt
hirata steamed buns red onion and scallions. served with white rice, a sprinkle
of mixed sesame seeds, red chilies, cilantro and fresh lime
two fluffy bao buns served with japanese mayonnaise and cilantro 75 | chicken 14
106 | wok-fried greens (v) 6 25 | chili chicken 14 21 | wagamama * 15
sliced grilled chicken on top of noodles in a spicy chicken broth. finished sliced grilled chicken, barbecue pork, chikuwa, shell-on prawns 79 | prawn 15
broccolini and bok choy, stir-fried in a garlic and soy sauce
115 | pork belly and panko apple 7 with red onion, scallions, bean sprouts, chilies, cilantro and fresh lime and mussels on top of noodles in a rich chicken broth with dashi
and miso. topped with scallions, wakame, menma, seasonal greens katsu curry
109 | raw salad (v) 5 113 | korean barbecue beef and red onion 7
mixed leaves, red onion, daikon, baby plum tomatoes,
20 | chicken * 13 and half a tea-stained egg chicken or vegetables coated in crispy panko breadcrumbs,
114 | mixed mushroom and panko eggplant (v) 7 sliced grilled chicken on top of noodles in a rich chicken broth covered in an aromatic curry sauce served with sticky white
edamame beans and carrot with the wagamama house
with dashi and miso. topped with seasonal greens, menma, scallions 28 | yasai (v) 12 rice and a side salad
dressing. topped with seaweed and fried shallots 71 | chicken 14
and half a tea-stained egg traditional japanese omelette, crispy fried silken tofu, seasonal greens,
shichimi and mixed mushrooms on top of noodles in a light vegetable broth 72 | yasai | sweet potato, eggplant and butternut squash (v) 12
96 | lollipop prawn kushiyaki 8
skewers of grilled prawns marinated in lemongrass, gyoza five tasty dumplings, filled with goodness 87 | short rib beef
tender short rib beef served on the bone on top of noodles
18
itame
92
lime and chili. served with a caramelized lime in a light chicken broth. finished with carrots, snow peas, rice noodles in a spicy green coconut and lemongrass broth
red onion, sweet potato and seasonal greens topped with stir-fried bean sprouts, red onion, scallions, bok choy,
108 | tori kara age 7 steamed peppers, mushrooms and chilies. garnished with cilantro and lime
seasoned pieces of crispy chicken thigh dressed in and served grilled with a dipping sauce 22 | grilled duck 16 37 | chicken 14
served with a spiced sesame and soy sauce. served with lime 101 | yasai | vegetable (v) 7 tender, shredded duck leg splashed with citrus ponzu sauce 39 | prawn 15
100 | chicken 7 in a light vegetable broth. served with noodles and dressed 38 | yasai | tofu and vegetable (v) 12
107 | chili squid 9 105 | pork and water chestnut 7 with chili, seasonal greens, scallions and cilantro
crispy fried squid dusted with shichimi. firecracker
served with a chili cilantro dipping sauce fried 31 | shirodashi pork * 14 a fiery mix of snow peas, red and green peppers, onions and
served fried with a dipping sauce slow cooked pork belly marinated in bulgogi sauce served with noodles hot red chilies. served with white rice, sesame seeds, scallions,
103 | ebi katsu 8 99 | duck 8 101 in a rich chicken broth with dashi and miso. topped with seasonal greens, shichimi and fresh lime
crispy fried prawns in panko breadcrumbs. served with 102 | prawn 8 scallions, wakame, menma and half a tea-stained egg 92 | chicken 14
a spicy chili and garlic sauce. garnished with lime 31 93 | prawn 15
26 | seafood 16
salmon, grilled tiger prawns and yellow sole on top of noodles
in a light vegetable broth. garnished with seasonal greens,
wakame and sea beans

donburi teppanyaki salad

the original fast food. donburi rice bowls have been a favorite with tokyoites make it your own were restless spirits. forever creating and making things better. like our make it your own good food should satisfy all senses and we believe people eat first with
for centuries (and with us since 1992) noodles. a recipe weve been perfecting for over 20 years. made only in their eyes. all our salads are vibrant and vivid. light and full of texture.
if youre feeling bold, you can swap your brown rice for white rice our noodles are always cooked fresh. you can choose
london. so every wagamama noodle has the same slurp the world over fresh, crisp and very well dressed
or stir your pickles or kimchi straight into your donburi. it tastes best whichever noodles you want in your teppanyaki
it shows that good things are better working together. donburi comes alive
when mixed with chopsticks if you mix it all together as you eat soba/ramen noodles | thin, wheat egg noodles
udon noodles | thick, white noodles without egg
rice noodles | thin, flat noodles without egg or wheat warm chili
stir-fried red peppers, snow peas, broccolini and red onion on a bed
of baby gem lettuce. dressed in a sweet chili sauce, garnished
cha han with fresh chilies, scallions and cashew nuts
stir-fried brown rice with egg, mushrooms, snow peas, sweet corn teriyaki soba yaki soba
soba noodles cooked in curry oil with snow peas, bok choy, soba noodles with egg, peppers, bean sprouts, white onion and scallions. 66 | chicken 12
and scallions. served with a side of japanese pickles
red onion, chilies and bean sprouts in a teriyaki sauce. garnished with fried shallots, pickled ginger and sesame seeds 63 | yasai | tofu, eggplant, asparagus (v) 11
77 | chicken and prawn 12
78 | yasai | tofu and vegetable (v) 10 garnished with cilantro and sesame seeds 40 | chicken and prawn 12
46 | salmon 15 41 | yasai | mushroom and vegetable (v) 11 67 | grilled tuna * 15
teriyaki 45 | sirloin steak * 17 seared tuna steak on a bed of stir-fried sweet potatoes, edamame
chicken or beef brisket in a teriyaki sauce served with sticky white beans, red onion, peppers and snow peas with our wagamama
rice, shredded carrots, seasonal greens and scallions. garnished
88 | steak bulgogi * 17 house dressing. garnished with a tea-stained egg and cilantro 66
marinated sirloin steak and miso-fried baby eggplant, served
with sesame seeds and a side of kimchi
on a bed of soba noodles, dressed in a sesame and bulgogi sauce.
70 | chicken 12 60 | sirloin and shiitake * 14
70 finished with scallions, kimchi and half a tea-stained egg
69 | beef brisket + red onion 14 sirloin steak with grilled shiitake mushrooms, carrots, snow peas,
red onion, baby plum tomatoes and mixed leaves in a pea and herb
44 | ginger chicken udon 13
89 | grilled duck * 16 udon noodles with ginger chicken, snow peas, egg, chilies, bean
dressing with a garnish of red amaranth
tender shredded duck leg in a spicy teriyaki sauce. served with sprouts and red onion. topped with pickled ginger and cilantro
carrots, snow peas, sweet potato and red onion on a bed of sticky
white rice. finished with a crispy fried egg, shredded cucumber, pad thai
scallions and a side of kimchi rice noodles in a tamarind sauce with egg, bean sprouts, leeks, chilies and
red onion. garnished with fried shallots, peanuts, fresh herbs and lime
40
48 | chicken and prawn 13 | may contain shell or small bones (v) | vegetarian
for allergy and intolerance information please see reverse of menu 47 | yasai | tofu and vegetable (v) 11 * | consuming raw or undercooked foods may increase your risk of food borne illness. this item is cooked to order
from bowl to soul.
welcome to wagamama.
a place of positive eating
for positive living.
asian food inspired by
the flavors of japan.
cooking only the freshest
of ingredients, to make
food that satisfies
senses and soul.
our kitchens open, like
our minds. we cook with
flavor, heat and love.
we first opened in london
25 years ago, thats two follow us feedback wagamama.us/contact-us free wifi here

whole decades of sharpening allergies and intolerances

if you have a food allergy, intolerance or sensitivity,
please note
whilst we take care to remove any small bones or shells from

our skills, and we strive

please let your server know before you order your food. our dishes, there is a small chance that some may remain
they will be able to suggest the best dishes for you.
we offer a menu of dishes that do not contain gluten. consuming raw or undercooked foods may increase your risk
please ask your server for details of food borne illnesses

to get better by the day our dishes are prepared in areas where allergenic menus available
ingredients are present so we cannot guarantee that our at wagamama, we like to offer choice and variety. we have
dishes are 100% free of these ingredients. please note a small, kid-friendly menu for our little noodlers and a gluten
there are some occasions in which our recipes change so

nomad / flatiron
free menu served all day, everyday
it is always best to check with your server before ordering

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